This veggie platter is a perfect side dish for any gathering. Vegetables like asparagus, mushrooms, Japanese eggplant and fennel are marinated and then grilled to perfection. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.

  • For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)

  • Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.


Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.

Nutrition Facts

155 calories; 7.4 g total fat; 1 g saturated fat; 133 mg sodium. 871 mg potassium; 20.4 g carbohydrates; 6.9 g fiber; 9 g sugar; 4.5 g protein; 1879 IU vitamin a iu; 185 mg vitamin c; 103 mcg folate; 62 mg calcium; 2 mg iron; 50 mg magnesium;